Lemon Garlic Shrimp Recipe with Peas and Artichokes

themediterraneandish.com

Sanibel Gal

SCALE 1x 2x 3x

subheading: For spice mixture:

1 ½ tsp (between 2.5 and 3 g) ground coriander

1 ½ tsp (between 2.5 and 3 g) ground cumin

1 tsp (about 2 g) Aleppo-style pepper

1 tsp (about 2 g) sweet Spanish paprika

subheading: For shrimp:

1 lb (about 454 g) large shrimp or prawns, peeled, deviened, tail-on (if frozen, thaw properly before use)

Salt and pepper

Private Reserve Greek extra virgin olive oil

1 small onion, halved then sliced

6 to 8 garlic cloves, chopped

1 cup ( 236 ml) dry white wine

2 tbsp ( 30 ml) fresh lemon juice

2 tsp quality honey

½ cup ( 125 ml) chicken broth

1 ½ cup ( 225 g) frozen peas, thawed

1 15-oz can (about 425 g) baby artichokes, drained

Grated Parmesan cheese, to taste

Fresh chopped parsley, for garnish

Directions at themediterraneandish.com

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